Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema
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15 Shop It! -
8 Mise It! -
16 Make It!
Skillet Roasted Chicken in Lemon Sauce
Recipe Source:
The Complete ATK TV Show Cookbook 2001-2018 p. 123
Servings: 6
Mise It!| X-Large Bowl |  |
| 1/2 c. table salt | dissolve salt in water using whisk, then add chicken |
| 2 qts water | |
| Whole Chicken | cut into 8 pieces, breasts split into 2 halves |
| Large Oven Proof Skillet |  |
| 3 tbs vegetable oil |
| Small Bowl |  |
| 2 tbs butter | |
| 1 lg shallot | buzzed |
| 1 garlic clove | buzzed |
| Small Bowl |  |
| 4 tsp flour |
| Measuring Cup |  |
| 1 c. chicken broth | |
| 1/4 c. lemon juice | freshly squeezed, reserve rind |
| Mini Bowl |  |
| 1 tbs lemon zest | finely grated |
| Food Processor |  |
| 1 tbs oregano | buzzed |
| 1 tbs parsley | buzzed |
| 1″ piece lemon zest | Using a potato peeler, buzzed |
Make It!| TOOLS | |
| large oven proof skillet | |
| whisk | |
| mini food processor | |
| paper towels | |
| OVEN | |
| potato peeler | |
| instant-read thermometer | |
| lemon zester or fine grater |
| DO | WITH | HOW | IMPORTANT |
| TO BRINE CHICKEN | |||
| Cover/Refrigerate | | 30 mins to an hour | |
| Pat Dry | Chicken pieces | Using paper towels | |
| FOR THE CHICKEN | |||
| Adjust | Oven rack | Lower Middle Position | |
| Preheat | Oven | 475 F Degrees | |
| Heat |  | UNTIL just smoking | Medium High Heat |
| Place/Cook | Chicken Pieces | Skin side down in skillet UNTIL skin is well browned and crisp | About 8-10 mins |
| Transfer | Breasts | To a large plate | Chicken will not be fully cooked |
| Flip/Cook | Thighs + Drums | UNTIL browned on second side | About 3-5 mins longer |
| Transfer | Thighs + Drums | To plate with breast pieces | |
| Pour Off/Discard | Oil/Fat | From the skillet | |
| FOR THE SAUCE | |||
| Heat | Medium High Heat | ||
| Add/Cook |  | UNTIL fragrant | About 30 secs |
| Sprinkle | | Evenly over garlic shallot mixture | |
| Cook |  | UNTIL lightly browned | About 1 min |
| Slowly Stir | | Scraping any browned bits | |
| Simmer/Cook | Sauce | UNTIL slightly reduced and thickened | About 2-3 mins |
| Stir | | ||
| Remove | Skillet | From heat | |
| FINISH THE CHICKEN | |||
| Return | All chicken pieces | To skillet with sauce | |
| Bake | Chicken + Sauce | In oven UNTIL chicken fully cooked | |
| Check | Temperature + Chicken Pieces | Using instant-read thermometer | |
| Remove | Skillet | From oven | |
| Stand | Stand | About 5 mins | |
| Transfer | Cooked Chicken | To a serving platter | |
| Whisk | Sauce | UNTIL thoroughly combined and smooth | |
| Add/Whisk | Half of | Into the sauce | Only half is required for this step |
| Sprinkle | Remaining Half of  | Over the chicken on the serving platter | |
| SERVE | |||
| Pour | Sauce | Over chicken | Serve sauce on the side as well |
Shop It!
| Overbuy | Cost | Have it! |
|---|
Oils, Vinegars & Spices
| Table Salt | Overbuy | ||
| Vegetable Oil | Overbuy |
Produce
| Box Shallots | Overbuy | ||
| Oregano | Overbuy | ||
| Parsley | Overbuy | ||
| 2 Lemons | |||
| 1 Head Garlic | Overbuy |
Pantry - Baking Ingredients
| All Purpose Flour | Overbuy |
Meats & Seafoods
| 1 Whole Chicken |
Dairy
| Block Butter | Overbuy |
Canned Goods - Soups, Broth & Bouillon
| Sm Chicken Broth | Overbuy |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Servings
6
Mise It!
7
Make It!
27
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